Delicious Low-Fat Crepes Recipe

Crepes in bowl with jelly and cream

 istetiana / Getty Images 

Prep: 5 mins
Cook: 12 mins
Total: 17 mins
Servings: 6 servings
Yield: 6 crepes
Nutrition Facts (per serving)
59 Calories
1g Fat
9g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 59
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 32mg 11%
Sodium 112mg 5%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 3g
Vitamin C 0mg 0%
Calcium 40mg 3%
Iron 1mg 4%
Potassium 65mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crepes are a thin French-styled pancake that are easy and quick to make. This basic recipe for low-fat crepes is simple to make with nonfat milk, only one egg, and nonstick cooking spray instead of butter. These simple substitutions make for a low-calorie crepe that is still delicious—and definitely still easy to make.

Eat them with a little confectioners' sugar and a squeeze of lemon or orange juice, or top them with low-fat ingredients such as yogurt (homemade or store-bought) and fruit. Crepes can be made either sweet or savory, and if you go the latter route, with savory ingredients such as mushrooms, chicken, a little cheese, or sautéed vegetables, they can make for a great light dinner with lots of healthy ingredients. Serve alongside a hearty soup, or maybe a green salad.

There are several ways to seal them, either by rolling them up or folding the crepes into triangles before enjoying them. If you need to make these crepes gluten free, you can use a gluten-free all-purpose flour mix instead.


Steps to Make It

  1. Gently spoon flour into a measuring cup and level with the back of a knife.

  2. Put flour and salt in a medium bowl and stir with a whisk.

  3. Make a well in the center of the flour mixture and add the egg. Whisk egg and flour while pouring milk into the bowl, stirring well to combine. The batter should be free of lumps. Let stand for 5 minutes.

  4. Spray an 8-inch nonstick skillet with nonstick cooking spray. Heat skillet on medium-high.

  5. Add 1/4 cup of batter to hot skillet and swirl around the pan to cover as much of the bottom of the skillet as possible. As the edges cook, use a spatula to lift the edges of the crepe.

  6. After about 1 minute, flip the crepe over and cook for another 30 seconds. Transfer to a plate and start over until the batter is done. This should yield about 6 crepes, so it probably serves 2 or 3.

  7. Enjoy with a sprinkling of confectioners' sugar and a squeeze of lemon or use the crepes as the base for a fruity filling.


Crepes on their own are tasty, but you can take them in either sweet or savory directions, although sweet is much more common. Here are some savory suggestions, which you can adapt based on your specific dietary needs, as some of these ingredients will change the nutritional profile.

  • Sautéed mushrooms, shallots, and goat cheese
  • Leftover chicken, turkey, or ham
  • Steamed broccoli, garlic, and cheddar cheese
  • Spinach, lemon zest, and feta cheese
  • Sliced bananas and chopped walnuts or pecans, or shredded unsweetened coconut
  • Fresh berries such as strawberries, blueberries, or raspberries, drizzled with honey or maple syrup